7 Best Latvian Spirits to Try in Riga

Riga rewards the curious drinker. Order beyond the usual gin and tonic, and you will find dark herbal bitters, crisp grain vodka, fragrant local gin and apple brandy with a proper sense of place. The best Latvian spirits to try are not all designed for the same moment: some suit a slow after-dinner sip, while others come alive in a sharp, refreshing cocktail.

Latvian drinking culture has room for both. There is the serious, almost medicinal character of the country’s best-known balsam, but also a growing appetite for contemporary distilling, local fruit and clean, well-made serves. Whether you are in Riga for a weekend or looking to drink with a little more intention on a night out, these are the bottles worth knowing.

The best Latvian spirits to try first

1. Riga Black Balsam Original

If one drink stands for Latvia, it is Riga Black Balsam. This nearly black herbal bitter has been made to a historic recipe for generations, with a famously complex profile built around herbs, roots, berries and spices. It is bold, bitter-sweet and earthy, with a warming finish that makes it feel closer to an amaro or a traditional herbal digestif than a standard liqueur.

It can be an acquired taste, especially neat. Start with a small pour over ice, or try it lengthened with cola, ginger beer or blackcurrant juice. In cocktails, it brings depth without needing much volume, so it works particularly well when paired with citrus, coffee or dark berry flavours. Order it if you enjoy bitter aperitifs, but do not expect a soft, sugary drink.

2. Riga Black Balsam Black Currant

For a gentler entry into the balsam family, Black Currant is a very good call. It keeps the herbal backbone of the original while adding ripe dark fruit, which rounds out the bitterness and gives the drink a richer, more approachable character.

This is the version to choose if you like cassis, berry-forward cocktails or a long drink that still has some spice and structure. It is excellent with tonic and a wedge of citrus, and it also makes a convincing winter warmer when mixed with hot apple juice. Purists may prefer the original, but Black Currant is often the bottle that wins over first-time visitors.

3. Riga Black Balsam Cherry

Cherry takes the balsam in another direction: darker fruit, a hint of almond-like richness and a cleaner sweet-sour balance. It is still recognisably herbal, but the cherry makes it feel more cocktail-friendly than the original expression.

Try it over ice with soda for something light, or with cola for an easy late-night serve. It can also be a smart alternative to a cherry liqueur in classics where you want more bitterness and less sugar. If your group has mixed tastes, this is an easy bottle to share because it sits between a serious bitter and a familiar fruit liqueur.

4. Cross Keys Gin

Latvian gin has become one of the country’s most exciting modern categories, and Cross Keys is a strong place to begin. It is a London dry-style gin with a distinctly local feel, built around juniper alongside botanicals associated with the Baltic landscape, including chamomile and linden blossom.

The result is aromatic rather than aggressively piney. A simple gin and tonic gives the floral notes room to show, especially with a clean tonic and a restrained garnish. Avoid crowding it with too much fruit: a strip of lemon peel or a few juniper berries is enough. This is a good choice for classic gin drinkers who want something more expressive without leaving familiar territory.

5. Hedonist Gin

Hedonist Gin shows the more polished, contemporary side of Latvian spirits. It is designed for bright, sociable serves, with juniper at its core and a rounded botanical profile that suits a well-made G&T or a crisp martini.

Where some craft gins make their point through intensity, this one is about balance. That makes it versatile behind the bar: it can carry citrus in a Collins, take a little vermouth in a martini, or stay clean and refreshing over plenty of ice. If you are moving from craft beer into spirits, Hedonist is an especially easy transition - flavourful, but not demanding.

6. Latvian apple brandy from Abavas

Latvia’s cool climate and strong orchard tradition make apple spirits a natural fit. Apple brandy from producers such as Abavas offers a different kind of local drinking experience: less herbal, more rounded and fruit-led, with fresh apple at the front and warming oak or spice underneath, depending on the expression.

Treat it as you would a good Calvados or aged fruit eau-de-vie. A small measure after food is the obvious move, but it is equally good in an old fashioned-style drink where its orchard fruit can replace some of the heavier caramel notes of whisky. This is a spirit for anyone who enjoys brandy but wants something lighter and more distinctly northern in character.

7. Riga Black Vodka

Vodka is woven into Latvia’s drinking culture, but a good local vodka should not be dismissed as merely neutral. Riga Black Vodka is made with a rye-based spirit and filtered for a smooth, clean finish. It is not intended to overwhelm a cocktail; its value is in texture, clarity and the way it lets other ingredients speak.

For the best experience, serve it properly cold and sip it alongside food rather than rushing it as a shot. It also makes a crisp base for a vodka martini, a Bloody Mary or a highball with soda and fresh citrus. Choose it when the occasion calls for something uncomplicated, precise and easy to pair with snacks or a full meal.

How to order Latvian spirits with confidence

The right serve depends on what you usually enjoy. If you are a Negroni, amaro or Fernet drinker, go straight to original Riga Black Balsam. If you prefer a fruitier, softer cocktail, ask for Black Currant or Cherry. Gin fans should try Cross Keys for a more botanical, floral style, while Hedonist is a versatile pick for a polished classic.

It also pays to pace yourself. Balsams and brandies are flavour-dense, and a small pour can say more than a large one. Start with one local spirit in a simple serve, then move to a cocktail if a particular flavour catches your attention. That approach gives you a better sense of what is in the glass and keeps the evening relaxed.

Pairing the flavours with bar food

Herbal balsam is particularly good with salty, smoky and rich food. Think cured meat, strong cheese, dark chocolate or anything with a little char. Black Currant and Cherry expressions are more flexible with spiced dishes and fried snacks, where their sweetness can soften heat and salt.

Gin belongs with lighter plates, citrus-led dishes and fresh herbs. Apple brandy is a natural match for cheese, pork and desserts with apple, caramel or spice. Vodka, meanwhile, is at its best beside savoury sharing food: simple, clean and ready for another bite.

A local drink is more than a souvenir

The most memorable spirit is usually the one that fits the mood, the company and the food in front of you. A carefully poured Black Balsam can slow down a cold evening; a local gin and tonic can set up a lively one. At The Banshee Riga, asking what local spirit suits your usual drink is a simple way to find a new favourite without making the night feel like homework.

Take a chance on one unfamiliar pour, ask for it in a serve that suits your palate, and give it a few unhurried sips. Riga has plenty to offer after dark, and its spirits are a fine reason to stay for one more round.